Licensing

Most food establishments that slaughter, process, or sell raw meat need some type of meat license. 

Oregon Department of Agriculture (ODA) exemptions

  • Individuals slaughtering or processing meat or poultry, for personal use, are exempt from licensing.
  • Classes on meat slaughter or processing where students are actively engaged in slaughtering or processing of their own meat are exempt from ODA licensing.
  • Poultry growers slaughtering no more than 1,000 poultry per year for direct retail sales are not required to obtain an ODA license.

Federal jurisdiction and inspection

  • The United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) has primary jurisdiction over most meat establishments.
  • With the exception of custom slaughtering, The Federal Meat Inspection Act requires all amenable species (cattle, sheep, swine, goats, horses, mules, and other equines) to be slaughtered under continuous FSIS inspection.
  • With the exception of custom slaughter and small firms, The Poultry Product Inspection Act requires that poultry (chickens, ducks, geese, turkeys, and other domesticated fowls) be slaughtered under continuous FSIS inspection.
  • Post-slaughter processing of meat and poultry products for wholesale sales is typically subject to continuous USDA inspection.

Waste disposal

The Oregon Department of Environmental Quality (DEQ) regulates waste discharge in Oregon. 

  • Slaughter and processing waste must be disposed of by a method approved by DEQ or the local health department having jurisdiction.
  • Up to 20 tons (40,000 pounds) of slaughter and processing waste can be composted on-site annually without a permit, as long as the composting process does not adversely affect surface or ground water. 

If waste is applied to crops or land, then a permit may be required. DEQ delegates the authority to ODA's Confined Animal Feeding Operations (CAFO) Program to issue permits to firms applying liquid animal waste (from raising, slaughtering, or processing) to agricultural land. 

  • Prior to treating wastewater on-site, firms must contact DEQ at (503) 229-5696. 
  • Prior to land application of liquid waste, firms must contact ODA's Natural Resources Program at (503) 986-4700. 

Local government

In addition to complying with USDA, ODA, and DEQ requirements, firms that raise, slaughter, or process meat animals must comply with local requirements. Local governmental agencies that may have authority over poultry operations include: 

  • City planning 
  • County planning 
  • County on-site septic
  • Local fire marshal
It is important that meat slaughter and processing firms contact their local government prior to operation to ensure their proposed activities are in compliance.

Resources

Big Five Organisms

Norovirus, Hepatitis A Virus, Salmonella Typhi, Shigella SPP., and E. Coli 0157:H7 Big five organisms

Boiled Water Advisory Information

Boiled Water Advisory Information from CDC Boiled water information from CDC

Cannabis and Food Safety Information

Information on food safety licenses and cannabis. Cannabis and food safety license handout

DEQ, Water Quality Program

DEQ water quality permit program

Food Employee Interview

Food employee interview form

Food Employee Reporting Agreement

Food employee illness reporting agreement

Food Safety Plan Review Application

Plan review application can be submitted by a business along with their plans. Document

Food Safety Plan Review Requirements-English

Plan Review Requirements Document

Food Safety Plan Review Requirements-Spanish

Plan Review Requirements Document

Frequently Asked Questions about Service Animals and the ADA

FAQs about service animals

Manager Certification

Certificates that will meet the food protection manager requirements in the food code. Document

Meat Assistance Network for Niche Processors

Tools and information for small meat processors

Meat- Chicken from Farm to Table

USDA chicken information

Meat- Guidance for Determining if a Poultry Processing or Slaughter Operation is Exempt

Website

Meat Law: Labeling and inspection of meat and meat food products

Law or rule

Meat Law: Meat Sellers and Slaughterers

Law or rule

Meat- Oregon State University (OSU) Poultry Management for Small Farms

OSU poultry management for small farms

Meat- Poultry Product Inspection Act

Law or rule

Meat Regulation

Meat Regulations, Poultry Exemption Regulations (OAR 603-028-0710) Law or rule

Meat- USDA Federal Grant of Inspection Guide

Website

Meat- USDA FSIS

Website

Meat- USDA Inspection for Food Safety: The Basics

USDA Food Safety and Inspection Service (FSIS)

Meat- USDA Licensing Information

Website

Meat-Best Practices Guide to Open Air Poultry Slaughter (OSU)

Open air poultry slaughter best practices

ODA Food Code 2013

The food code is used to regulate retail grocery stores, retail meat and bakeries ODA Food Code 2013

ODA Food Code Fact Sheet # 1 No Bare Hand Contact

No bare hand contact

ODA Food Code Fact Sheet # 2 Reduced Oxygen Packaging Without a Variance Requires HACCP

ROP without a variance requires HACCP

ODA Food Code Fact Sheet # 3 Variances

Variances

ODA Food Code Fact Sheet # 4 Cook/Chill and Sous Vide Requires HACCP

Cook/Chill and Sous Vide HACCP

ODA Food Code Fact Sheet # 5 Employee Illness Policy

Employee illness policy

ODA Food Code Fact Sheet # 6 Consumer Advisory

Consumer advisory

ODA Food Code Fact Sheet # 7 Allergens

Allergens

ODA Food Code Fact Sheet # 8 Wild Mushrooms

Wild mushroom

ODA Food Code Fact Sheet # 9 Pet Dogs in Outdoor Designated Seating Areas

Pet dogs and outdoor seating

ODA Food Code Fact Sheet #10 Proper Glove Use

Proper glove use

ODA Food Code Fact Sheet #11 Cut Leafy Greens

Cut leafy greens

ODA Food Code Fact Sheet #12 Cut Tomatoes

Cut tomatoes

ODA Food Code Fact Sheet #13 Probe Thermometers

Probe thermometers

ODA Food Code Fact Sheet #14 Sprouting Seeds or Beans

Sprouting seeds or beans

ODA Food Code Fact Sheet #15 Pest Control Plans

Pest control plans

Pet Food Regulation

Law or rule

Retail Variance and HACCP Guidance

Retail Variance and HACCP Guidance

Risk Classification Criteria for Food Establishments

Document

Variance Application

Editable Word document Document

What you need to know about manufacturing and labeling pet food and treats

Document

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Next step

Get a license application​​

More info from ODA​​

Confined Animal Feeding Operations (CAFO)

Agricultural Water Quality​

Contact

Main Office
Food Safety
635 Capitol St NE
Salem, OR 97301
Phone: 503-986-4720
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